新政 No. 6 M-TYPE
JUNMAI DAIGINJYO from AKITA PREFECTURE
Best served COLD
CLEAN • FRUITY • FRAGRANT • RICH
Notice of "Aramasa Sake Brewery Distribution Association 2021". PART II
The M and MS is the Part II of the 3 part series by Aramasa - titled Reports of Triple Fermentation Method
The first volume is entitled "Report on the Resurrection Manufacturing Method for Sake".
In this part, Aramasa explore the process of triple fermentation :
The general parallel 2 fermentation that happens in the sake making includes enzyme fermentation ( converts the carbohydrates to sugar) and yeast fermentation ( converts the sugar to alcohol). in this case, aramasa added a third fermentation process that include lactic acid fermentation.
What is M- type?
This is a sake which has gone through the triple fermentation method and secondary fermentation in a temperature controlled tank rather than in the bottle in the case of MS-type.
Raw rice: Sake Komachi
rice polishing ratio: 55% koji rice, 60% kake rice
Alcohol content: 13% Preparation
container: Temperature control tank
Secondary fermentation container: Bottle
special manufacturing method: Sparkling
This sake is mellow, juicy and refreshing.
Suggest to try them after opening and after letting it sit for a couple of hours, and perhaps at different temperature for an exciting experience.
Brewed by ARAMASA SHUZO
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